Recipe Type: Entrees

February 11, 2019

Farro & Vegetable Winter Casserole

Emmer Farro

Print Recipe
6 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 2 cups sweet potatoes diced in 1-inch cubes
  • 1 cup sweet onion diced
  • 2 large cloves garlic finely diced
  • 1 large bunch spinach chopped and steamed (or 10 ounce package of frozen spinach-thawed)
  • 2 cups milk
  • 6 eggs whisked with 1 tablespoon water
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Parmesan cheese grated, divided
  • 2 cups Gruyere or Fontina Cheese grated, divided

Methods

  • Preheat oven to 350 degrees F. Oil an 11 x 7 inch baking dish.
  • Rinse Emmer farro and place in a saucepan, with 4 cups of water and a pinch of salt.
  • Bring to a boil, reduce to a simmer, cover and cook for 45 minutes. Drain excess water and set aside to cool.
  • While Emmer is cooking chop and lightly steam 1 large bunch of spinach for 2-3 minutes. Set aside.
  • Heat olive oil in a skillet over medium heat. Add onions and cook until translucent.
  • Add potatoes. Cook, stirring occasionally, for 8 to 10 minutes until just tender.
  • Add the garlic and cook for 2 minutes.
  • Move contents into a medium-size bowl and stir in 1/2 cup Parmesan and 1 cup of Gruyere until fully incorporated. Set aside.
  • Spread the cooked Emmer farro on the bottom of the baking dish for the first layer. 
  • For the second layer spread the steamed spinach over the emmer.
  • For the third layer, spread the potato mixture over the spinach.
  • In a separate bowl, whisk together the milk, eggs, salt, paprika, and pepper. 
  • Pour evenly over the potatoes and stir gently to incorporate the eggs.
  • Top the dish with the remaining Parmesan cheese and grated Gruyere. 
  • Bake 25-30 minutes. Place under the broiler for 3-4 minutes for a crisp, golden-brown crust. Serve hot.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

December 30, 2018

Bluebird Farm Chili

Emmer Farro

Print Recipe
8 people

Ingredients

  • 1/4 cup vegetable oil
  • 1 medium yellow onion finely chopped
  • 2 pounds ground beef
  • 1 cup Bluebird Split Emmer Farro Or substitute equal amount of Bluebird Potlatch Pilaf
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika
  • 2 teaspoons kosher salt plus more to taste
  • 6 cloves garlic finely chopped
  • 2 28 ounce cans diced tomatoes with liquid
  • 2 15 ounce cans pinto beans with liquid
  • 2 large carrots sliced into thin rounds
  • freshly ground black pepper to taste
For Garnish
  • 1 tablespoon red onion finely chopped
  • 1 tablespoon cilantro chopped
  • 1 medium avocado sliced

Methods

  • Heat oil in a 6-qt. saucepan over medium-high heat. Add onion, and cook until soft, about 6 minutes.
  • Add beef and split farro, cook, stirring, until browned, about 15 minutes.
  • Add chili powder, cumin, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned and incorporated, about 2 minutes. 
  • Add tomatoes, and bring to a boil; reduce heat to medium-low. 
  • Add beans and carrots and cook, stirring often, for about 1 hour; season with salt and pepper to taste.
  • Garnish with red onion, avocado and cilantro.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro
Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain
Organic Potlatch Pilaf

 

September 28, 2018

Einkorn Sushi Bowl

Einkorn

sushi bowl, einkorn side dish , best farro dinner dish, einkorn sushi bowl
Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Einkorn berries
  • 1/4 cup dry Arame (seaweed) soaked in cold water for 15 minutes
  • 1/2 cup unsalted almonds roasted
  • 1 1/2 tablespoons shallot or onion chopped
  • 2 tablespoons rice vinegar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon kosher salt
  • 4 tablespoons olive oil
  • 4 tablespoons water
  • 1 pound salmon (4 ounces/person) sushi grade if serving raw
  • 1 large cucumber sliced
Optional toppings
  • pickled sushi ginger
  • toasted sesame seeds
  • sliced nori or seaweed snacks
  • avocado
  • sriracha or wasabi
  • soy sauce

Methods

  • In a medium pot with a lid, combine the Einkorn with 3 Cups water and a pinch of salt and bring to a boil.  Then lower the heat to simmer, cover and cook for 25 minutes, until done.  Drain excess water.
Dressing
  • While Einka is cooking, prepare the almond arame dressing: Drain and rinse the arame.
  • In a blender or food processor, combine arame, almonds, shallot, rice vinegar, maple syrup, sesame oil, and salt. Blend to a chunky paste.
  • Then add the olive oil and 4 Tb. water, and blend into a thick dressing.  Taste, and add additional sesame oil or salt to your taste.
Salmon preparation
  • If serving raw, cut into 4 equal portions and slice as thinly as you like.
  • If cooking, sprinkle 4 filets with kosher salt and heat a large skillet over medium-high heat.  Add olive oil to just coat the bottom of the skillet, then cook filets 2 minutes skin side down.  Flip, and cook until just done, about another 2 minutes depending on the thickness of filets.
Assembly
  • Toss cooked einkorn with half of the almond arame dressing.  Divide dressed einkorn between 4 bowls. 
  • Top with salmon, sliced cucumbers, and additional toppings of your choice.  Add more dressing to taste at the table.
  • Extra dressing can be stored in the refrigerator for up to 5 days. The dressing is also great with roasted veggies, or a fall salad of kale, apple, and roasted squash!

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

July 27, 2018

Smoky Einkorn & Lentil Street Tacos

Einka & Lentils

Print Recipe
4 people

Ingredients

  • 2 1/2 cups Bluebird Einka & Lentil Blend cooked (1 1/4 cup dry blend cooked with 2 1/2 cups water)
  • 1/2 medium onion chopped
  • 3 cloves garlic chopped
  • 1/2 medium sweet potato grated (about 1 cup)
  • 1/2 cup rolled oats
  • 1/2 cup fresh cilantro chopped
  • 1 egg (or egg replacer: 1 tablespoon flax blended with 3 tablespoons almost boiling water)
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon kosher salt plus more to taste
To Serve
  • olive oil
  • handful/person chopped leafy greens (broccoli raab, chard, kale, spinach)
  • 1 clove/person garlic chopped
  • your favorite tortillas (4.5 inch street size or 6 inch regular)
  • your favorite toppings (shredded cabbage, salsa, avocado, cheese, chopped radish, lime)
  • Optional, but highly recommend: creamy dressing made with equal parts mayonnaise and cortido (Latin American sauerkraut) or salsa, and enough liquid (cortido juice, kefir, buttermilk, or water) to make it saucy.

Methods

  • In the bowl of a food processor, pulse together the Einka & Lentils, onion, 3 garlic cloves, sweet potato, oats, cilantro, egg, smoked paprika, cumin, and salt.  Pulse/process until finely chopped and completely mixed together.
  • Heat a frying pan over medium-high heat, add about 2 teaspoons olive oil per person.  For each person, add 1 handful chopped leafy greens, 1 chopped garlic clove, and a pinch or two of salt.
  • Stir to wilt the greens, then add about ½ Cup of Einka & Lentil filling per person.  Stir frequently, and cook for about 3 minutes.  To get crispy bits, let the mixture sit without stirring, for another minute or two at medium heat.
  • Heat tortillas, and serve with the smoky Einka & Lentil filling, top with your favorite toppings, and creamy sauce to taste!
  • The Smoky Einka & Lentil taco filling will keep well in the fridge for at least 5 days and freezes beautifully.

Products used

Einka berries, Einkorn wheat, Farro, Organic whole grain, Ancient grain, French lentils, blend
Organic Einka (Einkorn) & French Lentil Blend

 

September 29, 2017

Minestrone Soup with Farro

Emmer Farro

Print Recipe
4 people
We love this minestrone soup- it’s a great way to use up vegetables from the garden! It makes a great warming dinner after a day of fieldwork in cool fall weather.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 2 medium carrots peeled and diced
  • 1 large stalk celery diced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary minced or 1/4 teaspoon dried
  • coarse salt and ground pepper to taste
  • 1 14.5 ounce can whole peeled tomatoes drained and finely chopped
  • 1 cup Bluebird Emmer Farro cooked (or substitute Einkorn Farro)
  • 1 large zucchini skinned and diced
  • 1 15 ounce can garbanzo beans drained
  • 7 cups water or stock
  • 1 clove garlic minced (optional)
  • 3/4 cup Parmesan cheese grated, for serving
  • slices fresh bread for toasting
  • parsley for garnish

Methods

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, about 1 minute. Add cooked farro, zucchini, garbanzo beans, and 7 cups water or stock; bring to a boil.
  • Reduce to a simmer, and cook until all the vegetables are tender about 20 minutes. Season with salt and pepper; stir in garlic.
  • Optional: Toast or broil fresh slices of bread drizzled with olive oil. (French bread is amazing but any bread will do)
  • Place toasted bread on top of the soup.
  • Serve sprinkled with Parmesan. Drizzle with more oil, if desired. Garnish with parsley.
  • Note: Feel free to substitute; most vegetables work great in the dish.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

May 31, 2017

Meat and Grain Loaf

Emmer Farro

Print Recipe
4 people
Adding Split farro to traditional meatloaf brings texture and a sweet nutty flavor. Its amazing ability to absorb flavors make it an ideal filling pair with the onions, Italian seasoning, and ground beef. Don't have enough ground beef? Add split farro to stretch your recipe! Try split farro in your favorite meatball or vegetarian burger patty recipe.

Ingredients

Meatloaf Ingredients
  • 1 tablespoon olive oil plus extra for the pan
  • 2 cups yellow onion chopped
  • 2 teaspoons Italian Seasoning
  • 2 teaspoons sea salt
  • 1 cup Bluebird Split Emmer Farro
  • 2 cups apple juice or cider
  • 1 1/2 pounds ground beef
  • 1/2 cup Panko bread crumbs
  • 2 large eggs beaten
  • 2 tablespoons flat leaf parsley chopped
Glaze Ingredients
  • 1/2 cup apple juice
  • 3 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 tablespoon honey mustard

Methods

  • Heat oven to 325 degrees.  Thoroughly oil a medium size bread pan.
  • On stove top place 1 cup of split emmer farro in 2 cups of  apple juice, bring to a boil.  Cover with a lid and turn heat to a simmer.  Cook for 15 minutes.  Turn heat off and let split farro sit for 5 minutes covered. Place split emmer in a separate bowl or on a cookie sheet and allow it to cool.
  • This step can be done a few days in advance.  You can also cook split emmer in a rice cooker; use the white rice setting.  
  • In a medium size saucepan heat olive oil over medium heat.   Add onions and Italian seasoning, saute onions until they are translucent (about 8 minutes).  Set aside.
  • In medium size bowl combine ground beef, cooled split emmer (about 2 cups),  bread crumbs, beaten eggs, and sea salt. 
  • When ingredients are thoroughly blended, place meat/farro blend into the oiled bread pan. Press ingredients  with your hand so that the ground beef/farro blend assumes the shape of the loaf pan.
  • Place a sheet of parchment paper on a cookie sheet. Invert loaf onto parchment paper. 
  • Cover the top of the loaf with the tomato paste glaze (see below). Place loaf  in a heated oven for 1 hour or until loaf reaches the internal temperature of 160 degrees.
Glaze Instructions
  • In small saucepan combine apple juice, tomato paste, honey and mustard.  Heat ingredients and reduce slightly, about 2 to 3 minutes  Turn heat off.
  • Once meatloaf is cooked, top with chopped parsley and serve warm

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro

March 24, 2017

Chicken Posole with Split Farro

Emmer Farro

Print Recipe
6 people
Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe.

Ingredients

  • 2 cups yellow onion minced
  • 1/4 cup vegetable oil
  • 1 teaspoon garlic minced
  • 2 teaspoons Mexican oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons Mexican chili powder
  • 1 teaspoon jalapeno chili chopped
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 quarts chicken stock
  • 16 ounces roasted tomatoes chopped with juices
  • 10-16 ounce can white hominy drained (I prefer using  traditional dried posole when it is available! I have found that cans of imported hominy vary greatly in sizes, I normally use the larger size of can that you can find in the grocery store)
  • 1 whole roasted or rotisserie chicken meat removed and shredded
  • salt and pepper to taste
Optional Toppings
  • sliced avocado, fresh cilantro and fresh lime

Methods

  • In a medium size stock pot, saute yellow onion in vegetable oil until onions are translucent (about 8 minutes).
  • Add garlic, oregano, cumin, chile powder, and jalapeno. Continue sauteing until spices are thoroughly blended with onion. 
  • Add split farro, chicken stock, tomatoes, hominy, and shredded chicken meat. Add salt to taste. Bring to a boil.  Reduce heat and simmer for 30 to 40 minutes.
  • Turn heat off. Serve and top with fresh avocado, cilantro and fresh lime juice.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro

February 24, 2017

Curried Vegetable Soup with Split Farro & Tofu

Emmer Farro

Print Recipe
6 people

Ingredients

  • 1 tablespoon olive oil or butter
  • 2 cups sweet onions finely diced
  • 2 quarts vegetable stock or water
  • 2 tablespoons curry spice blend more to taste (Curry is a blend of cumin, coriander, turmeric, mustard, and cayenne)
  • 1 teaspoon garam masala
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon garlic finely minced
  • 1 cup Bluebird Split Emmer Farro
  • 1 bay leaf
  • 2 medium carrots diced
  • 2 medium red peppers roasted, skin & seeds removed, and diced
  • 16 ounces firm tofu
  • 1 medium zucchini cubed
  • 4-6 chard leaves thinly sliced
  • sea salt and freshly ground pepper
  • 2 tablespoons lemon juice freshly squeezed
  • parsley chopped, for garnish

Methods

  • Heat the olive oil or butter in a large pot. Add diced onions and sauté on medium heat until onions are translucent; about 10-12 minutes.
  • Add curry, garam masala, ginger, and garlic, a pinch of salt, and sauté for 5 minutes until spices are incorporated.
  •  Add split farro, sauté for another 5 minutes or until farro starts to “pop”.
  • Add stock, bay leaf, carrots, and roasted peppers. Simmer on medium-high, partially covered for 30 minutes (this soup can continue to cook on a low simmer until it is ready to serve). 
  •  Ten minutes before serving add tofu, zucchini, chard, salt, and pepper to taste.
  • Turn heat off. Add lemon juice and garnish with fresh parsley.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro

January 27, 2017

Greek Vegetable Pie

Emmer Farro

Print Recipe
6 people

Ingredients

  • 3/4 cup olive oil
  • 2 cups yellow onions finely diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cups zucchini finely diced
  • 1 cup mushrooms thinly sliced
  • 4 cups baby spinach
  • 2/3 cups feta cheese
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 eggs slightly beaten
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 1 16 ounce box of Filo Dough (preferably #4) thawed
  • 3/4 cup butter melted
  • salt and pepper to taste

Methods

  • In a small saucepan bring 1 1/4 cups of water to a rolling boil. Stir in  split emmer farro. Simmer on low, covered, for 15 minutes. 
  • Turn heat off,  let sit for 5 minutes. Remove the lid, fluff farro with fork and set aside to cool.
  • In a large skillet heat 2 tablespoons of olive oil and add onion, oregano, and thyme. Sauté over medium heat until onions are translucent (about 10 minutes). Remove and place in a medium size bowl.
  • In the same skillet, heat 2 tablespoons of olive oil. Add zucchini and mushrooms and saute until most of the liquid has evaporated (about 8 minutes). Turn heat off.
  • Before removing from the skillet, incorporate the baby spinach into zucchini and mushroom saute, allowing the warmth to slightly wilt spinach. Transfer saute to the same bowl as the onion.
  • Add feta, split farro, beaten eggs, yogurt, and lemon juice. Stir until all ingredients are combined. Add salt and pepper to taste.
  • Turn oven on to 375 degrees.
  • Combine melted butter and remaining olive oil.  Lightly grease a 9″ x 13″ inch baking pan. 
  • Unwrap Filo from packaging and lay out lengthwise. With kitchen scissors, cut sheets in half. Once cut, filo should fit perfectly into a 9″x 13″ pan. 
  • Place one (1/2) sheet of filo into the pan at a time and brush the top lightly with olive oil/butter. 
  • Layer 1/3rd of the total number of  sheets (about 18-20 sheets), brushing oil/butter mixture in between each sheet. 
  • Add  1/2 of the vegetable filling, spreading it evenly across the pan and gently pushing it down with a spoon (or your hands) to create a even layer. 
  • Repeat the layering process with 1/3rd of the filo dough, brushing oil/butter in between sheets​.  Add remaining vegetables.
  •  Finish pie by adding the final 1/3rd of the filo sheets. Brush the top sheet generously with butter/oil blend.
  • Bake in preheated oven for 50 minutes or until golden brown. Remove from the oven and let pie sit for at least 20 minutes before cutting into squares and serving.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro

October 21, 2016

Emmer Polenta Puttanesca-Two Ways

Emmer Farro

Print Recipe
6 people

Ingredients

  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 4 cups broth
  • 1-2 cups water
  • 1-2 tablespoons olive oil extra virgin (optional)
  • 1/2-1 cup Parmesan cheese grated (optional)
  • 1/4 cup olive oil
  • 1 large shallot chopped (or 2 large cloves garlic minced)
  • 1 28 ounce Can tomatoes (whole, diced or crushed)
  • 1 14.5 ounce can fire roasted tomatoes crushed
  • 1 head garlic roasted (bake in foil with 1 teaspoon oil and pinch of salt at 350F for 60 minutes)
  • 2 teaspoons anchovy paste (substitute 2 teaspoons soy sauce for vegetarian version)
  • 1/2 cup black olives chopped (oil cured, kalamata or your favorite)
  • 1/4 cup capers drained and rinsed in cool water
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon fresh marjoram chopped (or thyme, rosemary, or a combination)
  • arugula or parsley for garnish. Optional

Methods

Puttanesca Sauce Method
  • Heat a large sauce pan or stock pot over medium heat. Add ¼ Cup olive oil and let heat for 1 minute.
  • Add the shallot or garlic and cook, stirring for 30 seconds.
  •  Add the canned tomatoes and squeeze in the roasted garlic cloves. Add the anchovy paste, chopped olives, capers, red pepper flakes and chopped fresh herbs. Bring to a simmer, then turn heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
For Parmesan Crusted Polenta (begin at least 6 hours ahead)
  • Combine Cracked Emmer, broth and 1 Cup water in a medium sauce pan and bring to a boil over medium high heat.
  • Reduce heat to low and simmer, stirring frequently until very thick, about 20 minutes.
  • Pour polenta into an un-greased lasagna pan and let cool at least 15 minutes, then cover with plastic wrap and refrigerate overnight or for at least 6 hours.
Assembly
  • When sauce is ready & you’re ready to fry the polenta: heat a large skillet over medium heat, add 1 Tablespoon olive oil and let heat for 1 minute.
  • Put grated parmesan onto a plate. Cut polenta into 18 squares
  • lift each square out, pat bottom dry with a paper towel, then set on the parmesan and turn to coat both sides.
  • Place polenta pieces in the hot pan and cook 2-3 minutes on each side, until a golden crust develops. Remove from the pan and serve topped with puttanesca sauce and chopped arugula or parsley to taste.
For Creamy Soft Polenta
  • Combine Cracked Emmer, broth and 2 Cups water in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to low and simmer, stirring frequently until creamy and as thick as you like 15 – 20 minutes.
  • Ladle into bowls and serve topped with puttanesca sauce. Garnish with chopped arugula or parsley, and grated parmesan cheese.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

August 19, 2016

Farro Zucchini Fritters With Lemon Cilantro Sauce

Cracked Farro Porridge

Zucchini Fritters, summer meal, cracked farro
Print Recipe
3

Ingredients

  • 3 cups zucchini grated (about 2 medium)
  • 3/4 cup Bluebird Cracked Farro Porridge dry (yields 1 1/2 cups of cooked porridge)
  • 1 large egg
  • 1/4 cup Bluebird Emmer Flour
  • 1/2 cup vegetable oil
  • ground pepper
  • sea salt
Lemon Cilantro Sauce
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 cloves garlic crushed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup parsley leaves chopped
  • 1 cup cilantro leaves chopped

Methods

  • On stovetop bring to boil 1 cup Bluebird Grain Farms’ Cracked Farro Porridge in 3 cups of water and a dash of salt. Simmer on low stirring frequently for 10-12 minutes. Turn off heat, remove porridge to a separate bowl and let cool.
  • While porridge is cooling, grate zucchini. Place zucchini in a colander over a bowl, toss with ½ tsp. salt. Let zucchini sweat for 10 minutes, then pat with dry clean towel to remove as much moisture as possible.
  • Place zucchini in large bowl; add Cracked Farro Porridge, egg, and flour. Blend thoroughly until all ingredients are incorporated. Season with fresh ground pepper.
  • Heat vegetable oil in a skillet over medium heat. Drop a spoonful of mixture (about the size of a golf ball) into skillet; cook until browned and crisp. Flatten slightly with spatula and flip fritter to brown on the other side.
  • Keep fritters warm; serve with lemon cilantro sauce.
Lemon Cilantro Sauce
  • Blend all of the ingredients together in a food processor or by hand. Serve with farro zucchini fritters.
  • For a beautiful presentation, serve your fritters on a large platter, accompanied by sautéed onions, carrots, sauteed or grilled zucchini rounds and eggplant. To finish, sprinkle with fresh cilantro for a vibrant, table-ready display.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

January 4, 2014

Zupa di Farro con Ceci Beans & Funghi

Emmer Farro

Print Recipe
6 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 5 cloves garlic chopped
  • 1 cup dried Ceci (chickpeas)
  • 1/2 cup sherry or wine
  • 1 ounce dried Porcini mushrooms
  • sea salt and freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 pound fresh mushrooms sliced (shiitake, crimini, etc.)
  • 1 teaspoon dried thyme
  • 2 splashes soy sauce
  • 1 teaspoon dried parsley
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 teaspoon truffle oil or more to taste (optional)
  • 6 tablespoons olive oil extra virgin
  • 1 large onion diced
  • creme fraiche or sour cream for garnish

Methods

  • Combine the farro, chickpeas and porcini mushrooms in a strainer, rinse well and discard any very shriveled looking beans.
  • Pour into a large bowl and add the sage, thyme, parsley, bay leaf and 6 cups of water, cover and soak in the refrigerator for 8 to 24 hours
  • In a large stockpot, heat 2 Tb olive oil over medium heat. Add the onion and sauté for 5 minutes, stirring frequently. 
  •  Add the garlic and sauté for 30 seconds.
  •  Add 1/4 Cup of the sherry and sauté for 1 minute, until liquid is almost evaporated.
  • To the stockpot add the soaked farro & bean mixture, along with the soaking liquid, plus 2 cups of water (or you can use 2 cups of stock or broth for an even richer soup).
  • Bring to a boil, cover and simmer on low heat for 1 hour. After 1 hour, add 1 teaspoon salt.
  • In a large sauté pan, heat 2 Tb olive oil over medium high heat. Add half the sliced mushrooms, making sure there is an even layer of mushrooms and that they are not crowded in the pan. Cook 1-2 minutes to let them brown, then stir or turn them with tongs to brown the other side. 
  • Add 1/4 tsp salt, a splash of soy sauce, and 2 Tb of the sherry to deglaze the pan. Stir to scrape up any browned bits on the pan, then pour into the stockpot with the simmering soup.
  • Repeat with the second batch of mushrooms.
  • Continue to simmer the soup for 30 minutes, or until the beans are tender. Taste, season with salt & pepper as you like, add the vinegar and truffle oil. 
  • Serve warm, with a dollop of crème fraiche or sour cream.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro